Vanilla Creme Anglais

This recipe is great for a few things – it can be a simple dessert sauce used as is, or put it in your ice cream maker for vanilla ice cream. Never find yourself without vanilla for your fruit cobbler again!

3 egg yolks
2 tbsp sugar
1 cup whole milk
1/3 vanilla bean
Split vanilla bean and scrape seeds into milk. Bring to a boil on high heat.
In large bowl, whisk together yolks and sugar until pale and fluffy. Pour boiling cream very, very, very slowly on top of yolks, whisking until blended. Be careful not to cook your eggs!
Pour into a clean saucepan and cook stirring continuously over low-medium heat until thickened. Do not boil!
If making ice cream, place in an ice bath to cool.

The eggs cook in a millisecond either when whisking or in the saucepan, so be very careful and go slowly. Stirring motion should be “vanner” or figure-eights to ensure a consistent motion and all parts are incorporated.

Source: Chef Eric Arrouze

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2 thoughts on “Vanilla Creme Anglais

  1. Pingback: Vanilla syrup and extract | tarragon fields

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